Camping Recipes from Razzle Dazzle Recipes
Teriyaki Chicken and Vegetables Recipe
Teriyaki Chicken and Vegetables
Brown sugar (approximately 1/2 cup)
2 to 3 lbs. boneless, skinless chicken, cut into large,
bite-size pieces *
Assorted vegetables, cut into chunks (mix and match with red and
green bell peppers, onions, whole button mushrooms, zucchini,
Pour teriyaki sauce over a lump of brown sugar (approximately
1/2 cup) until it dissolves the sugar and is runny. Set aside.
Put cut-up chicken into plastic storage bag; add teriyaki
mixture. Let chicken marinate at least a couple hours and up to
2 to 3 days.
Using foil bags or making your own foil bowls, add ingredients
until you have formed a ball approximately 5 to 6 inches in
diameter. Make sure the foil is sealed well. Place on hot coals
for approximately 30 to 45 minutes (depending on size) until
Makes 4 good-sized portions.
* Bags of chicken can be frozen in the marinade at home to save
the prep time.
* Try chopping all veggies before you leave. Separate them into
their own 1-quart storage bag, then put all the bags into 1- to
2-gallon bags to keep all of the ingredients together.
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